EVALUATION OF BROWNING POTENTIAL IN AVOCADO MESOCARP
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb12622.x/fullpdf
Reference11 articles.
1. Postharvest Response of Avocado Fruits of Different Maturity to Delayed Ethylene Treatments
2. Catechol oxidases, endogenous substrates and browning in developing apples
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4. Enzyme activities and polyphenols related to mesocarp discolouration of avocado fruit;Phytochemistry;1984-01
5. Avocado Mesocarp; Browning Potential, Carotenoid Content, Polyphetiol Oxidase, Catalase and Peroxidase Activities: Comparison Between Six Avocado Cultivars;Journal of Food Science;1983-11
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